Greek Yogurt Starter

Availability: In stock

$12.99


Product Alerts

Perishable  

Greek Yogurt Starter

More Views

Share: FB

Details

Our Greek yogurt starter makes a slightly tangy, rich and decadent homemade yogurt. It is easy to make and the culture perpetuates from one batch to the next making it an economical variety to use for homemade yogurt. It is particularly wonderful when made with a mixture of cream and milk. (We recommend one part whipping cream and three parts whole milk.) This yogurt can also be made with just whole milk or even low-fat milk for a less thick yogurt. Greek yogurt can be partially strained to increase the thickness or can be strained further to produce a creamy Mascarpone cheese. If you are looking for something a little milder in flavor, try our Bulgarian yogurt starter.

Click here to compare our different yogurt varieties

Our Greek yogurt starter contains live active bacteria. One packet of Greek yogurt starter culture can be used to make unlimited amounts of homemade yogurt as it can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of yogurt. No need to continually buy yogurt starter! With care, our yogurt culture can be used to make homemade yogurt indefinitely. Making yogurt at home is an economical option that generally saves about 50% over buying yogurt at the grocery store.


How to Make Greek Yogurt: Our Greek yogurt culture is a thermophilic yogurt culture and cultures with the aid of a yogurt maker or similar heat source. (Click here for alternatives to a yogurt-making appliance.) Our Greek yogurt culture can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch. With care, our Greek yogurt culture can be used to make Greek yogurt indefinitely.

Our Greek starter culture can be used with goat milk although due to the lower fat content of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk.

Full instructions for making yogurt using our Greek starter can be found here and will be shipped with your order. Additional instructions for making raw milk yogurt may be found here.

Using alternative milks: Greek yogurt starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a backup dairy-based culture on hand for making yogurt with alternative milks. Greek yogurt starter can be used with goat milk although due to the nature of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (ultra-pasteurized) milk when working with any starter culture.

Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).

Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Shipping Information: Our Greek starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt. We recommend that you reserve the second packet of yogurt starter in the refrigerator or freezer to use as a backup. 

 Detailed culturing instructions will be included with your order and can be found here.

Questions on Greek Yogurt Starter

Sort by Ascending

Items 1 to 10 of 33 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  • From Blaine Lansberry at 11/23/13 2:16 PM
    • Can I make Greek yogurt with your culture using a yogotherm yogurt maker?
    • Yes, you can use the Yogotherm for making yogurt with our Greek Starter.
    • Do you find this question helpful?  Yes   No
  • From Kate at 7/30/13 9:28 AM
  • From Monica at 7/19/13 8:35 PM
    • I just got the Euro Cuisine Yogurt Maker and a Greek yogurt starter culture. The instructions say to use 1-2 cups of milk. What's the difference in the end result if I use 1 cup or 2 cups? Is it okay to separate the initial mixture for activation into the smaller jars if I use 2 cups or does the activation mixture all need to be in one jar?
    • You may use either 1 or 2 cups of milk (split between jars) but if you're using the Euro Cuisine with the small jars, you should fill the remaining jars with water that has been heated to 110° to ensure even heat distribution for the culturing process.

      *Note: There was a packaging change for all orders shipped beginning September 1, 2013. New packaging contains enough starter culture to activate 1 quart of milk.
    • Do you find this question helpful?  Yes   No
  • From Tracy at 7/12/13 9:25 AM
    • Why does the Greek yogurt contain fewer bacterial strains than that of the traditional?
    • The Greek Yogurt Starter has a few strains of bacteria that work well together and can be re-cultured. The Traditional Yogurt Starter is a "direct-set" or limited use starter, it has more strains of bacteria but they are not capable of indefinite re-culturing.
    • Do you find this question helpful?  Yes   No
  • From Alicia at 5/4/13 11:19 PM
    • I was readint about heirloom cultures, and it appears that they should have many different strains of bacteria in them. Your cultures were even suggested on several of these sites. However, all the heirloom varieties you sell only contain two strains of bacteria. Why is this? Are there different tpea of bacteria within each strain? I am new to making yogurt so I would like to learn as much as possible! Thank you for taking the time to answer my question.
    • For more information and a listing of the species of bacteria contained in our yogurt starters, see the chart at the bottom of this page: http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture

      Each heirloom culture only contains two strains of bacteria. The bacteria combinations give results which are characteristic of each type of yogurt.
    • Do you find this question helpful?  Yes   No
  • From Julie at 4/7/13 4:01 PM
    • I just activated my greek yogurt starter yesterday, and have my first batch of yogurt in my yogurt maker right now. Yesterday, I didn't cover the starter and it formed a skin on top. Today, I put the lids on the jars hoping that it wouldn't get that skin on top. Which way do you recommend? Also, if I only want to make 4 jars at a time, should I wrap them in a towel to keep the temp right in the yogurt maker?
      Your site is great and very informative. Thanks for your help!
    • Whenever heating the milk, if not stirred enough, it can get a skin on it. Milk, in general, can get a skin. That could be what is forming on the yogurt. Another thing to consider is that milk when heated longer or to a higher temp is more likely to get a skin.
      The skin really isn't a problem and can be removed or stirred in.
    • Do you find this question helpful?  Yes   No
  • From Rachel at 3/9/13 5:54 PM
  • From Diane Basinger at 1/15/13 11:08 AM
    • I want to use the Greek yogurt starter with raw milk. Do I need to use the starter each time I make a batch or can I do the self perpetuating method?
    • The Greek starter can be used with raw milk. You will use the powdered starter with your initial batch, then make a pasteurized mother culture to use as the starter for subsequent batches to make raw milk yogurt. Please read here for more information: http://www.culturesforhealth.com/raw-milk-yogurt-video
    • Do you find this question helpful?  Yes   No
  • From Kay at 11/14/12 1:06 PM
    • The ingredients say it contains milk. Pasteurized or non-pasteurized, or would that matter in this state?
    • It is pasteurized milk. But, that really does not make a difference in the dried powder.
    • Do you find this question helpful?  Yes   No
  • From Ellen at 7/18/12 10:50 PM

Ask Your Own Question




Back to the product page

Write Your Own Review

You're reviewing: Greek Yogurt Starter

How do you rate this product? *

  1 2 3 4 5
Price
Value
Quality

Customer Reviews

Wonderful yogurt! Review by DJVJ
Quality
Price
Value
This was my first time using a freeze-dried yogurt starter. Before I always started with store-bought yogurt and it was fine, but I wanted to branch out.

When I activated the culture it stayed as runny as milk after 11 hours and I was nervous and disappointed, but I read the FAQ and saw that this sometimes happens the first time. So I took some of that runny yogurt and made a new batch, and it came out WONDERFUL! Really thick, super rich and creamy tasting (I used organic whole milk). It almost tastes like I'm eating a decadent cream, not plain yogurt! I plan to keep using this culture as our everyday yogurt culture. I am also going to try straining it to make thicker Greek yogurt and I'm excited to see the results. (Posted on March 27, 2014)
pretty good :) Review by chad
Quality
Price
Value
works well taste great really like it .Will see how it holds up over time (Posted on March 22, 2014)
Love it! Review by Karen
Price
Value
Quality
I started using this product a month ago, with great success. My husband says that a jar, with a touch of maple syrup, is better than ice cream! And my 10 year old granddaughter likes it too! I make it every other day and its great! (Posted on March 19, 2014)
Fantastic results! Review by Brooke
Price
Value
Quality
I used raw, whole milk to make my yogurt. As others have mentioned, the first batch was a little runny. It took me a couple of tries to get the hang of yogurt-making, since this was my first attempt. But subsequent batches are fantastic. Rich, creamy texture with a great tangy flavor. I'm so excited to keep making and enjoying this yogurt for months/years to come! (Posted on March 7, 2014)
Works Great Review by James
Price
Value
Quality
Have tried in the past to make yogurt from the last bit of store bought tubs with little success. Was always too thin or just had an off taste. Not this time. Was nice and thick even before I strained it and tasted great. (Posted on March 7, 2014)
Great Starter Review by arhackbarth
Price
Value
Quality
Great Starter overall.
First time I made it, it turned out like water with yoghurt flavour. Was very disappointed, read through the troubleshooting pages and on one it said that this sometimes happens to greek starter the first time and to try again. Did just that and it's been turning out perfect ever since! (Posted on February 24, 2014)
Great Review by cc
Price
Value
Quality
My family loves it - way better than storebought yogurt. (Posted on February 19, 2014)
Excellent - tangy and thick Review by Tracy
Price
Value
Quality
I was extremely impressed with the Greek Yogurt Starter - I've only made the first batch so far, but even pre-straining, it was twice as thick as the yogurt I've gotten from using store-bought yogurt as a starter. And it reached a thick, creamy consistency with only an overnight straining. (Posted on February 19, 2014)
Delicious. Review by Sarah
Quality
Price
Value
This is delicious. My children like the taste better than store bought Greek yogurt. It tastes very fresh. (Posted on February 13, 2014)
Good Review by Dawang
Quality
Price
Value
Excellent (Posted on February 11, 2014)
Two great batches so far Review by P31WannaBe
Value
Quality
Price
Had absolutely no problems making great yogurt - the recultured batch was even better than the first batch as I let it "cook" a little longer. Love the flavor and consistency. (Posted on January 29, 2014)
Not working for me! Review by Brook
Value
Quality
Price
I have been making yogurt in a crockpot using a store bought yogurt as a starter culture for about 6 months. Thought I would try this so I wouldn't have to purchase anything but the milk. Followed all the instructions, but I cannot get a starter culture. I purchased a yogurt maker thinking that I wasn't keeping a consistent temperature and I still can't get it to work. Very frustrating...

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on January 29, 2014)
Pleased Review by none
Price
Value
Quality
I grew up around "Greek Style" yogurt as my parents were from Cyprus and yogurt was a staple in the home as I grew up. Certain meals had to have yogurt i.e. rice pilaf w/chicken or lamb. Giros w/tzatziki and many times in the 30's just yogurt and home baked bread for a meal.
This is as good as it gets. We always have yogurt in the refrigerator at home. I am even trying to make it in Mexico as I write this but have to work out a few details. The milk here is Ultra Pasturized. (Posted on January 29, 2014)
Success! Review by Arizona Girl
Price
Value
Quality
I had great results with this culture. The instructions indicated that the maximum temp for incubation should be 110. My yogurt maker warmed to 120. When I removed my starter culture the whey had separated so I was afraid the culture was destroyed with the higher temperature. I took a chance with the starter and made a batch with organic 2% milk, heated it to 160 then cooled to 110 before adding the starter. I was really pleased with the results! It produced a nice, smooth, less firm yogurt with a mildly tangy flavor. I have since made six or seven more batches with consistent results. Sometimes I strain it for a thicker yogurt. It tastes so much better than anything you can get in the store. (Posted on January 14, 2014)
Hard to start! Review by no nickname
Value
Quality
Price
The first yoghurt stayed liquid, even after 12 hours.
I tried the second pack - it also stayed liquid, but I will try tonight to use it as a starter for a new batch. The temperature in my yoghurt maker stays correct, I checked the temperature (first 160 then cooled to 110 degrees) so temp isn't the problem.
It shouldn't be this hard - I am loosing interest.
Will buy another package, but if I have any problems, I will look for another supplier.

(Posted on January 2, 2014)
Works well Review by Laura
Price
Value
Quality
Works very well, makes nice thick yogurt (I let the milk steam for at least 20 minutes when heating it to remove some water - makes much thicker yogurt)

However, it makes a much sweeter yogurt than what I was used to and was expecting. Pleases American palates I guess! But I like a higher acidity. Still, a good product. (Posted on January 2, 2014)
Wow, unbelievable! Review by Worth
Value
Quality
Price
I have only made a few batches using whole milk and cream. It is taking about 10 hours to make yogurt in my Eurocuisine. It is extremely creamy and less tart than what I can purchase at the grocery store. Straining it over night makes an absolutely fantastic yogurt cheese (Lebneh) that is pure heaven. The 30 minutes it takes to heat and cool the milk then add the culture is well worth the trouble. I will never go back to purchasing mass produce yogurt at the grocery store. (Posted on January 1, 2014)
Disappointed Review by Mari W
Price
Value
Quality
I tried the Greek styled yogurt culture and was disappointed in the product. The yogurt curtled. It was inedible.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on December 25, 2013)
Good Flavor Review by Tracy
Value
Quality
Price
Overall, the flavor of this starter is very good. I was surprised at the amount that I got for the price. I have not used it long enough to comment on whether the quality is better for the price. I am disappointed about the instructions for raw yogurt. I am a huge fan of raw dairy and do not spend time and money aquiring raw dairy just to pasturize it myself. I found the directions for making raw yogurt confusing and time consuming. It seemed like I would have to buy new starter quite often if I understood correctly. If this is true, this defeats the purpose of me making my own yogurt.

Response from CFH: Using raw milk to make yogurt using this culture does require an extra step--pasteurizing one batch per week to use as mother culture for making raw milk yogurt for consuming. Please contact customer support for advice on making raw milk yogurt. (Posted on December 25, 2013)
Only got one good batch so far, rest had problems Review by Jim
Value
Quality
Price
I only got a good batch the very first time, the rest had problems, including separating, never setting, etc.

It appears that if you don't make a batch every day or so, and the batch sits in the fridge for say 5 days, the next batch has problems. Maybe it's just the Greek culture that is this temperamental.

Response from CFH: Troubleshooting revealed that not enough starter was being used. The ratio for the Greek Starter is 1.5-2 teaspoons starter yogurt per cup of fresh milk to culture a new batch. (Posted on December 23, 2013)
View More Reviews >>


Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address